Diccionario

From achiote to zarzamora.

December 2004

(Page 3 of 3)

tampiqueña, a la (tahm-pee-keh-nyah): Tampico-style. Carne asada a la tampiqueña, invented at the Tampico Club in Mexico City in the thirties, is usually served with rajas and onions, plus a cheese enchilada, guacamole, and beans on the side.

ternera (tehr-neh-rah): veal.

tinga (teen-gah): sauce of stewed tomatoes, chipotles, and garlic, usually with a meat added.

tocino (toh-see-noh): bacon.

torta (tohr-tah): a heroic layered Mexican sandwich made with a bolillo or similar rectangular roll; mayo and avocado are all but obligatory, plus refried beans, cheese, meat, cabbage, tomato—you name it.

truck-stop enchiladas (truhk-stahp en-chee-lah-dahs): enchiladas filled with cheese or ground beef and smothered in chili gravy, yellow cheese, and raw onions—the quintessential Tex-Mex dish.

tuna (too-nah): Nothing fishy about the fruit of the prickly pear cactus; it is also called a cactus pear. Tunas can be made into jelly, but their highest and best use is the magenta-colored syrup in prickly pear margaritas.

vuelve a la vida (vwehl-veh ah lah vee-dah): “Return to life!” This mixed-seafood cocktail is said to revive the seriously hung over.

zarzamora (sahr-sah-moh-rah): blackberry.

mariachi (mah-ree-ah-chee): In most of Texas and Mexico a mariachi is a musician, but in Laredo the word also means a flour-tortilla taco.

melón (meh-lohn): melon or cantaloupe.

menudo (meh-noo-doh): a spicy stew made with hominy and tripe (see Respuestas, page 145).

michelada (mee-cheh-lah-dah): This refreshing drink has many variations, but its main ingredients are cold Mexican beer, lime juice, and hot sauce (e.g., Tabasco), served in a glass with a salted rim; Bloody Mary mix and Worcestershire sauce are optional.

migas (mee-gahs): These “scraps” of day-old tortilla are scrambled with eggs, chiles, and onions to make one of Texas’s favorite breakfasts (see Respuestas, page 139). 

mojarra (moh-hah-rrah): a small, bony Gulf fish; in Texas, it generally refers to a tilapia.

mojo de ajo (moh-hoh deh ah-hoh): This garlic-butter sauce, typically served with fish or shrimp, will get your mojo working.

molcajete (mohl-kah-heh-teh): lava-stone mortar (see Instrucciones, page 155).

mollete (moh-yeh-teh): a split hard roll, or bolillo, that is hollowed out, stuffed with refried beans, and topped with melted cheese or, for breakfast, simply buttered and toasted.

motuleño(a) (moh-too-leh-nyoh): in the style of Motul (a small town in the Yucatán). Huevos motuleños consist of fried tortillas spread with refried beans and topped with fried eggs; typical garnishes are ham, peas, and cheese.

nacho (nah-choh): ubiquitous Tex-Mex snack consisting of a fried tortilla chip topped with—at the very least—melted yellow cheese and slices of pickled jalapeño; said to be named for Ignacio “Nacho” Anaya, a maître d’ at the Victory Club in Piedras Negras, Mexico, who invented the treat in 1943.

naranja (nah-rahn-hah): orange.

nogada (noh-gah-dah): This luxurious walnut cream sauce defines the classic dish chiles en nogada.

nopalitos (noh-pah-lee-tohs): strips of cactus pad (see Respuestas, page 139, and Instrucciones, page 155).

ostión (ohs-tee-ohn): oyster.

pan dulce (pahn dool-seh): sweet breads—not animal glands, but the tempting pastries in Mexican bakeries (see Respuestas, page 145).

pancho (pahn-choh): a macho nacho—with refried beans and extra garnishes like lettuce, tomatoes, onions, guacamole, and ground beef or fajita meat.

papa (pah-pah): potato; capitalized, it means “pope.”

parrilla (pah-rree-yah): grill.

pastor, al (pahs-tohr): “shepherd’s style.” Tacos al pastor, originally made with lamb, now usually contain pork with garnishes of onion, cilantro, and, often, pineapple.

pato (pah-toh): duck.

pavo (pah-voh): turkey.

pechuga (peh-choo-gah): breast, as in chicken breast.

pepita (peh-pee-tah): pumpkin seed; ground for sauces or toasted and salted for a tasty snack.

picada (pee-kah-dah): minced or finely chopped; usually refers to meat.

picadillo (pee-kah-dee-yoh): ground meat, sometimes mixed with nuts or dried fruit; it makes a great stuffing for tacos or chiles.

pico de gallo (pee-koh deh gah-yoh): Literally “rooster’s beak,” this is a spicy relish of chopped tomatoes, onions, and jalapeños or serranos.

piloncillo (pee-lohn-see-yoh): Cones of this unrefined sugar are sold in every Mexican market; the flavor is a cross between dark brown sugar and molasses.

piña (pee-nyah): pineapple.

pipián (pee-pyahn): a sauce usually made of ground pumpkin seeds, although other seeds or nuts may be used as well.

plancha (plahn-chah): flat grill or griddle.

plátano (plah-tah-noh): plantain; related to the banana but usually larger.

pollo (poh-yoh): chicken.

postre (pohs-treh): dessert, not specifically a pastry.

pulpo (pool-poh): octopus; a popular ingredient in Mexican seafood cocktails.

pulque (pool-keh): the milky, viscous, fermented sap of the agave; in Aztec times, captives

were allowed to drink great quantities of pulque before being sacrificed to the gods.

punta (poon-tah): tip, as in beef tips.

rajas (rah-has): These strips of chile—usually referring to a poblano in Texas—are typically cooked with onions; they’re delicious in tacos, quesadillas, and scrambled eggs.

raspa (rahs-pah): snow cone.

res (rehs): beef, or a cow.

revuelto(a) (reh-vwehl-toh): scrambled.

ropa vieja (roh-pah vee-eh-hah): Literally “old clothes,” this shredded-meat dish got its name because the meat supposedly looks like rags.

salpicón (sahl-pee-kohn): shredded or finely chopped; often refers to shredded meat or fish with zesty seasonings.

sandía (sahn-dee-ah): watermelon.

sincronizada (seen-kroh-nee-sah-dah): a grilled ham-and-cheese with flour tortillas top and bottom.

sopa (soh-pah): soup—not “soap,” as many gringos think.

sopaipilla (soh-pah-pee-yah): New Mexican rather than Mexican, this deep-fried rectangular roll resembles a little puffed-up pillow; frequently served with honey as a dessert.

sope (soh-peh): This little masa shell holds all sorts of savory goodies.

suave (swah-veh): soft, as in soft tacos.

tamale (tah-mah-leh): From the Nahuatl word tamalli, meaning, guess what, “tamale”; in proper Spanish, the singular form is tamal.

tamarindo (tah-mah-reen-doh): The tart pulp inside this long brown pod is used to make a popular flavor of soda and agua fresca, as well as a filling for desserts.

tampiqueña, a la (tahm-pee-keh-nyah): Tampico-style. Carne asada a la tampiqueña, invented at the Tampico Club in Mexico City in the thirties, is usually served with rajas and onions, plus a cheese enchilada, guacamole, and beans on the side.

ternera (tehr-neh-rah): veal.

tinga (teen-gah): sauce of stewed tomatoes, chipotles, and garlic, usually with a meat added.

tocino (toh-see-noh): bacon.

torta (tohr-tah): a heroic layered Mexican sandwich made with a bolillo or similar rectangular roll; mayo and avocado are all but obligatory, plus refried beans, cheese, meat, cabbage, tomato—you name it.

truck-stop enchiladas (truhk-stahp en-chee-lah-dahs): enchiladas filled with cheese or ground beef and smothered in chili gravy, yellow cheese, and raw onions—the quintessential Tex-Mex dish.

tuna (too-nah): Nothing fishy about the fruit of the prickly pear cactus; it is also called a cactus pear. Tunas can be made into jelly, but their highest and best use is the magenta-colored syrup in prickly pear margaritas.

vuelve a la vida (vwehl-veh ah lah vee-dah): “Return to life!” This mixed-seafood cocktail is said to revive the seriously hung over.

zarzamora (sahr-sah-moh-rah): blackberry.

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